Spring Greens puff pastry pockets
Makes 8 delicious hand pies
- 200 g Spring greens (roughly chopped)
- 70 g Courgette OR Carrot (grated)
- 60 g lentils, cooked (around 150g when cooked)
- 1 small leek (sliced)
- 3 Garlic cloves (crushed)
- 1 tsp chilli flakes (adjust amount to taste or optional)
- 1 tbsp ginger paste or finely chopped
- Fresh ginger
- 2 tbsp Olive oil
- 100 ml Water
- A splash of soya sauce
- Sea salt
- 1 ready rolled puff pastry
- 1 Egg or milk alternative for an egg wash
1. Heat a large frying pan over medium heat. Add the olive oil and leek and cook for 5 minutes until softened. Then add ginger, chilli (if using) and garlic and cook for 2-3 minutes more. Add a splash of soya sauce and then add the spring greens, courgette/carrots and lentils.
2. Mix well then pour in the water and cook for 10 to 15 minutes, or until all the water has evaporated. Season to taste with salt. Turn off the heat and set aside to cool.
3. Preheat the oven to 180 C/160 fan/gas mark 4. Lightly beat the egg and set aside.
4. Unroll the ready-rolled puff pastry sheet and cut it into eight equal rectangles. Spoon the spring greens mixture onto one end of each piece. Lightly brush the edges with egg wash (or milk), then fold the pastry over to encase the filling. Seal the edges by pressing down with the tines of a fork.
5. Place the pies on a baking tray. Brush with more egg wash and bake in the oven for 20-30 minutes, or until the pies are puffed and golden. Depending on your oven, you may need to rotate the tray halfway through cooking to ensure the food turns golden evenly on all sides.